Smoked Beef Brisket
A whole beef brisket with a salt and pepper bark, smoked low and slow until tender and juicy.
Serves 12
Prep 30 min
Cook 12 hr
Ingredients
- 1 whole packer beef brisket (12 to 14 lb), trimmed
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 1 tablespoon garlic powder
- 1/2 cup beef broth, in a spray bottle
- Butcher paper
Steps
Step 1. Mix the salt, pepper, and garlic powder and coat the brisket on all sides. Rest 1 hour or refrigerate overnight.
Step 2. Heat the smoker to 250°F with post oak or hickory. Set the brisket fat side up.
Step 3. Smoke for 5 to 6 hours, spritzing with broth every hour after the first 3, until the bark is dark and the internal temperature is about 165°F.
Step 4. Wrap tightly in butcher paper and return to the smoker. Cook until the thickest part reaches 200 to 205°F and a probe slides in like soft butter, 4 to 6 more hours. The beef is well past the safe 145°F.
Step 5. Rest wrapped in a cooler for at least 1 hour. Slice against the grain.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.